Posts tagged kimchi
Korean Seafood Soft Tofu Stew (Haemul Sundubu Jjigae)

Soft Tofu Stew or Sundubu Jjigae is made with really ripe and sour kimchi and a rich anchovy-based broth. The broth is flavored with soy sauce, Korean red pepper flakes (Gochugaru) and Korean hot pepper paste (Gochujang). You can add pork, beef, and/or seafood for different varietions. The stew is cooked and served in an earthenware stone bowl and usually topped with mushrooms, green onions and a raw egg to cook in the bubbling hot liquid. In Korean restaurants, you also get a side of fluffy steamed rice, along with the various other Korean pickled side dishes known as Banchan.

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Kimchi Fried Rice

My homemade kimchi recipe didn’t turn too great on the first try. However, instead of tossing it, I decided to make kimchi fried rice. Like most fried rice recipes, it is best to use day old cold rice and leftover ingredients. In the case of kimchi fried rice, it's best to use really old and fermented kimchi that has gone too sour, or really bad homemade kimchi made by yours truly.

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Authentic Korean Napa Cabbage Kimchi Recipe

Kimchi is a traditional fermented vegetable side dish from Korea. It originated out of the necessity of preserving vegetables for the long winters. Now it is a staple in everyday Korean and other Asian households. Kimchi can be made out of any vegetables with the most popular being napa cabbage.

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Making Kimchi: A Disaster Story

Kimchi has a sweet, sour, and fermented taste that can be overpowering to a foreign palate. Also, the abundance of ginger, garlic, onions and chili powder makes it very pungent. Kimchi was created to preserve vegetables for the long cold winters. Now it's a great complement to grilled meats all year round, and a definite must when we have our Korean BBQ with beef short ribs.

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